American · Dinner
New York Noodle Kugel
A New York Jewish table classic, egg noodles baked in a sweet cream cheese and sour cream custard with raisins and a cinnamon cornflake crust.
$
20 minsPrep
45 minsCook
1 hr 5 minsTotal
EasyLevel
Nutrition per serving
620Calories
16gProtein
32gFat
72gCarbs
28gSugar
3gFiber
480mgSodium
185mgChol
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Instructions
1
Prep
Cook egg noodles in salted boiling water 2 minutes under packet time, drain, set aside. Beat cream cheese, sour cream, eggs, sugar, melted butter, vanilla, salt until smooth. Fold in raisins and noodles until coated. Mix crushed cornflakes, melted butter, sugar, cinnamon.
2
Bake
Preheat oven to 175°C (350°F). Transfer noodle mixture to buttered 20cm × 15cm ovenproof dish. Scatter cornflake crust evenly over top. Bake 35–40 minutes until golden and custard is set with no wobble at centre.
3
Rest and plate
Rest kugel 10 minutes. Slice and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g (5.3 oz) dried wide egg noodles
- 2 large eggs
- 100g (3.5 oz) full-fat cream cheese
- 100g (3.5 oz) sour cream
- 50g (1.8 oz) caster sugar
- 30g (1 oz) unsalted butter
- 0.5 tsp vanilla extract
- 0.25 tsp salt
- 40g (1.4 oz) raisins
- 40g (1.4 oz) cornflakes
- 1 tbsp unsalted butter
- 1.5 tsp caster sugar
- 0.25 tsp ground cinnamon
- 0.5 large cucumber
- 4g (pinch) fresh dill
- 1 tbsp white wine vinegar